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| The Palmer House Chocolate Fudge Brownie |
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INGREDIENTS:
1 pound butter
1 pound 2 oz. semi-sweet chocolate
1 tablespoon baking powder
8 oz. cake flour
1 pound 8 oz. granulated sugar
4 whole eggs
1 pound crushed walnuts
Glaze:
1 cup water
1 cup apricot preserves
1 teaspoon unflavored gelatin
DIRECTIONS:
Preheat the oven at 300°.
Melt the chocolate with the butter in a double boiler.
Mix the dry ingredients (except for the walnuts), in a mixing bowl.
Mix the chocolate with the dry ingredients (4 to 5 minutes).
Add the eggs.
Pour the mixture into a 9" x 12" baking sheet and sprinkle the walnuts on top.
Press the walnuts down slightly into the mixture with your hand.
Bake for 30 to 40 minutes.
After removing from the oven, allow to cool about 30 minutes before spreading a thin layer of the glaze with a pastry brush.
KNOWING WHEN IT'S DONE:
1. After baking for 30 to 40 minutes, you will know when it is done when the edges start to become a little crispy and the brownie has raised about 1/4 inch.
2. Even after the brownie is properly baked, it will test "gooey" with a toothpick in the middle, due to the richness of the mixture.
HOW TO MAKE THE GLAZE:
Mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan.
Mix thoroughly and bring to a boil for 2 minutes.
Use while hot.
SPECIAL TIP:
The brownies are easier to cut if you place the whole pan into the freezer for 3 to 4 hours after glazing, then remove and cut with a serrated knife. In fact, freezing them after glazing is highly recommended for the recipe to work properly.
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